Yeast - BM45

Yeast - BM45


Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay

S. cerevisiae • cerevisiae

  • Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena.
  • Produces high levels of polyphenol reactive polysac­charides, resulting in wines with increased mouthfeel and improved color stability.
  • Has high nitrogen requirements and can produce H2S under poor nutrient conditions.
  • In Italian red varietals, Lalvin BM45TM has sensory descriptors that include fruit jam, rose and cherry li­queurs, sweet spice, licorice, cedar and earthy elements.